CHEESE RAVIOLI WITH PECAN AND CORIANDER PESTO

INGREDIENTS

• 1 quantity of plain pasta dough

FILLING

• 200g feta cheese, mashed
• 100g ricotta cheese
• 1/2 teaspoon ground cinnamon

PECAN AND CORIANDER PESTO

• 1/3 cup chopped pecan nuts, toasted
• 1 tablespoon pine nuts, toasted
• 2 cloves garlic, chopped
• 1/2 cup chopped fresh coriander
• 1/4 cup sour light cream
• 1/2 cup olive oil

CHEESE RAVIOLI WITH PECAN AND CORIANDER METHOD:

Cut the pasta dough into 4 portions, and roll each portion until 2mm thick. Place 1/2 level teaspoons of filling 4cm apart over 2 pasta sheets.

Lightly brush the remaining sheets of pasta with water, place over the filling, and press firmly between the filling. Cut into 4cm square ravioli shapes.

 Just before serving, add ravioli to a large pan of boiling water, boil, uncovered, for about 5 minutes or until tender; drain. Lightly toss hot ravioli with pecan and coriander pesto.

Filling: Combine cheeses and cinnamon in a bowl; beat until smooth. Pecan and Coriander Pesto: Blend or process all ingredients until combined.

Serves 6.

Note: Ravioli and pesto can be made a day ahead.

Storage: Covered, in refrigerator.

Freeze: Uncooked ravioli suitable.

Microwave: Not suitable 

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